Artículos de revistas sobre el tema "Gluten proteins"
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Yang, Tao, Pei Wang, Qin Zhou, Yingxin Zhong, Xiao Wang, Jian Cai, Mei Huang y Dong Jiang. "Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions". International Journal of Molecular Sciences 23, n.º 15 (31 de julio de 2022): 8523. http://dx.doi.org/10.3390/ijms23158523.
Texto completoWieser, Herbert. "Chemistry of gluten proteins". Food Microbiology 24, n.º 2 (abril de 2007): 115–19. http://dx.doi.org/10.1016/j.fm.2006.07.004.
Texto completoOrtolan, Fernanda, Karoline Urbano y Caroline Joy Steel. "Simple tests as tools for vital wheat gluten evaluation". British Food Journal 120, n.º 7 (2 de julio de 2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.
Texto completoSkendi, Adriana, Maria Papageorgiou y Theodoros Varzakas. "High Protein Substitutes for Gluten in Gluten-Free Bread". Foods 10, n.º 9 (25 de agosto de 2021): 1997. http://dx.doi.org/10.3390/foods10091997.
Texto completoKharrazian, Datis. "Gluten Ataxia Associated with Dietary Protein Cross-Reactivity with GAD-65". Reports — Medical Cases, Images, and Videos 3, n.º 3 (26 de agosto de 2020): 24. http://dx.doi.org/10.3390/reports3030024.
Texto completoMariann Móré, Zoltán Győri y Péter Sipos. "The relationship between gluten proteins and baking quality". Acta Agraria Debreceniensis, n.º 48 (31 de julio de 2012): 117–22. http://dx.doi.org/10.34101/actaagrar/48/2465.
Texto completoVan Buiten, Charlene B. y Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols". International Journal of Molecular Sciences 22, n.º 2 (8 de enero de 2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Texto completoVan Buiten, Charlene B. y Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols". International Journal of Molecular Sciences 22, n.º 2 (8 de enero de 2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Texto completoMarcela, Sluková, Levková Julie, Michalcová Alena, Horáčková Šárka y Skřivan Pavel. "Effect of the dough mixing process on the quality of wheat and buckwheat proteins". Czech Journal of Food Sciences 35, No. 6 (20 de diciembre de 2017): 522–31. http://dx.doi.org/10.17221/220/2017-cjfs.
Texto completoGibson, Peter R., Jane G. Muir y Evan D. Newnham. "Other Dietary Confounders: FODMAPS et al." Digestive Diseases 33, n.º 2 (2015): 269–76. http://dx.doi.org/10.1159/000371401.
Texto completoZiobro, Rafał, Lesław Juszczak, Mariusz Witczak y Jarosław Korus. "Non-gluten proteins as structure forming agents in gluten free bread". Journal of Food Science and Technology 53, n.º 1 (25 de septiembre de 2015): 571–80. http://dx.doi.org/10.1007/s13197-015-2043-5.
Texto completoKrupa-Kozak, U., M. Wronkowska y M. Soral-Śmietana. "Effect of buckwheat flour on microelements and proteins contents in gluten-free bread". Czech Journal of Food Sciences 29, No. 2 (25 de marzo de 2011): 103–8. http://dx.doi.org/10.17221/136/2010-cjfs.
Texto completoVader, L. Willemijn, Arnoud de Ru, Yvonne van der Wal, Yvonne M. C. Kooy, Willemien Benckhuijsen, M. Luisa Mearin, Jan Wouter Drijfhout, Peter van Veelen y Frits Koning. "Specificity of Tissue Transglutaminase Explains Cereal Toxicity in Celiac Disease". Journal of Experimental Medicine 195, n.º 5 (4 de marzo de 2002): 643–49. http://dx.doi.org/10.1084/jem.20012028.
Texto completoL. Shan y C. Khosla. "Chemistry and Biology of Gluten Proteins". Immunology, Endocrine & Metabolic Agents in Medicinal Chemistry 7, n.º 3 (1 de junio de 2007): 187–93. http://dx.doi.org/10.2174/187152207780832397.
Texto completoShewry, P. R. y A. S. Tatham. "Disulphide Bonds in Wheat Gluten Proteins". Journal of Cereal Science 25, n.º 3 (mayo de 1997): 207–27. http://dx.doi.org/10.1006/jcrs.1996.0100.
Texto completoKõiv, Viia y Tanel Tenson. "Gluten-degrading bacteria: availability and applications". Applied Microbiology and Biotechnology 105, n.º 8 (abril de 2021): 3045–59. http://dx.doi.org/10.1007/s00253-021-11263-5.
Texto completoGabler, Angelika Miriam y Katharina Anne Scherf. "Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins". Biomolecules 10, n.º 9 (24 de agosto de 2020): 1227. http://dx.doi.org/10.3390/biom10091227.
Texto completoLei, Duo y Xiaojun Ma. "Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers". Journal of Engineered Fibers and Fabrics 16 (enero de 2021): 155892502110003. http://dx.doi.org/10.1177/15589250211000337.
Texto completo& Nasser, Jasim. "FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN". IRAQI JOURNAL OF AGRICULTURAL SCIENCES 51, n.º 3 (26 de junio de 2020): 777–88. http://dx.doi.org/10.36103/ijas.v51i3.1033.
Texto completoSharma, Girdhari M. "Immunoreactivity and Detection of Wheat Proteins by Commercial ELISA Kits". Journal of AOAC INTERNATIONAL 95, n.º 2 (1 de marzo de 2012): 364–71. http://dx.doi.org/10.5740/jaoacint.sge_sharma.
Texto completoJOHANSSON, E., M. L. PRIETO-LINDE, G. SVENSSON y J. Ö. JÖNSSON. "Influences of cultivar, cultivation year and fertilizer rate on amount of protein groups and amount and size distribution of mono- and polymeric proteins in wheat". Journal of Agricultural Science 140, n.º 3 (mayo de 2003): 275–84. http://dx.doi.org/10.1017/s0021859603003162.
Texto completoBanc, A., C. Charbonneau, M. Dahesh, M. S. Appavou, Z. Fu, M. H. Morel y L. Ramos. "Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels". Soft Matter 12, n.º 24 (2016): 5340–52. http://dx.doi.org/10.1039/c6sm00710d.
Texto completoCaputo, Ivana, Marilena Lepretti, Stefania Martucciello y Carla Esposito. "Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease". Enzyme Research 2010 (7 de octubre de 2010): 1–9. http://dx.doi.org/10.4061/2010/174354.
Texto completoCui, Tingting, Rui Liu, Tao Wu, Wenjie Sui y Min Zhang. "Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough". Polymers 11, n.º 5 (2 de mayo de 2019): 794. http://dx.doi.org/10.3390/polym11050794.
Texto completoSabença, Carolina, Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho y Gilberto Igrejas. "Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review". Foods 10, n.º 8 (30 de julio de 2021): 1765. http://dx.doi.org/10.3390/foods10081765.
Texto completoJin, Hua Li, Jin Shui Wang y Ke Bian. "Characteristics of Enzymatic Hydrolysis of the Wheat Gluten Proteins Treated by Ultrasound Wave". Advanced Materials Research 343-344 (septiembre de 2011): 1015–22. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1015.
Texto completoHaro, Carmen, María H. Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, Luis Vaquero, Jorge Pastor, Isabel Comino et al. "Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota". Foods 11, n.º 10 (16 de mayo de 2022): 1439. http://dx.doi.org/10.3390/foods11101439.
Texto completoLundin, K. E., H. Scott, T. Hansen, G. Paulsen, T. S. Halstensen, O. Fausa, E. Thorsby y L. M. Sollid. "Gliadin-specific, HLA-DQ(alpha 1*0501,beta 1*0201) restricted T cells isolated from the small intestinal mucosa of celiac disease patients." Journal of Experimental Medicine 178, n.º 1 (1 de julio de 1993): 187–96. http://dx.doi.org/10.1084/jem.178.1.187.
Texto completoGojkovic Cvjetkovic, Vesna S., Dragana M. Skuletic, Zeljka R. Marjanovic-Balaban, Dragan P. Vujadinovic, Danijela Z. Rajic y Vladimir M. Tomovic. "Gliadin Proteins in Muffins with Quinoa Flour". Food Processing: Techniques and Technology 54, n.º 1 (28 de marzo de 2024): 82–92. http://dx.doi.org/10.21603/2074-9414-2024-1-2490.
Texto completoShewry, P. R., N. G. Halford, P. S. Belton y A. S. Tatham. "The structure and properties of gluten: an elastic protein from wheat grain". Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences 357, n.º 1418 (28 de febrero de 2002): 133–42. http://dx.doi.org/10.1098/rstb.2001.1024.
Texto completoLi, Bose, Stockwell, Howitt y Colgrave. "Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products". Molecules 24, n.º 20 (11 de octubre de 2019): 3665. http://dx.doi.org/10.3390/molecules24203665.
Texto completoMarjanović-Balaban, Željka, Vesna Gojković Cvjetković y Radoslav Grujić. "Gliadin proteins from wheat flour: the optimal determination conditions by ELISA". Foods and Raw Materials 9, n.º 2 (9 de noviembre de 2021): 364–70. http://dx.doi.org/10.21603/2308-4057-2021-2-364-370.
Texto completoRiefolo, C., D. Ficco, L. Cattivelli y P. Vita. "Genetic diversity of gluten proteins inT. turgidumL." Cereal Research Communications 39, n.º 3 (septiembre de 2011): 405–14. http://dx.doi.org/10.1556/crc.39.2011.3.10.
Texto completoRibotta, P. D., S. F. Ausar, D. M. Beltramo y A. E. León. "Interactions of hydrocolloids and sonicated-gluten proteins". Food Hydrocolloids 19, n.º 1 (enero de 2005): 93–99. http://dx.doi.org/10.1016/j.foodhyd.2004.04.018.
Texto completoLee, Ga-Yang, Min-Jeong Jung, Byoung-Mok Kim y Joon-Young Jun. "Identification and Growth Characteristics of a Gluten-Degrading Bacterium from Wheat Grains for Gluten-Degrading Enzyme Production". Microorganisms 11, n.º 12 (29 de noviembre de 2023): 2884. http://dx.doi.org/10.3390/microorganisms11122884.
Texto completoCaminero, Alberto, Esther Nistal, Alexandra R. Herrán, Jénifer Pérez-Andrés, Miguel A. Ferrero, Luis Vaquero Ayala, Santiago Vivas, José M. G. Ruiz de Morales, Silvia M. Albillos y Francisco Javier Casqueiro. "Differences in gluten metabolism among healthy volunteers, coeliac disease patients and first-degree relatives". British Journal of Nutrition 114, n.º 8 (26 de agosto de 2015): 1157–67. http://dx.doi.org/10.1017/s0007114515002767.
Texto completoKłosok, Konrad, Renata Welc, Emilia Fornal y Agnieszka Nawrocka. "Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods". Molecules 26, n.º 2 (19 de enero de 2021): 508. http://dx.doi.org/10.3390/molecules26020508.
Texto completoTian, Na, Daniel A. Leffler, Ciaran P. Kelly, Joshua Hansen, Eric V. Marietta, Joseph A. Murray, Detlef Schuppan y Eva J. Helmerhorst. "Despite sequence homologies to gluten, salivary proline-rich proteins do not elicit immune responses central to the pathogenesis of celiac disease". American Journal of Physiology-Gastrointestinal and Liver Physiology 309, n.º 11 (1 de diciembre de 2015): G910—G917. http://dx.doi.org/10.1152/ajpgi.00157.2015.
Texto completoYamada, Yukinori, Tomoharu Yokooji, Kyohei Kunimoto, Koki Inoguchi, Ryohei Ogino, Takanori Taogoshi, Eishin Morita y Hiroaki Matsuo. "Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy". Foods 11, n.º 15 (22 de julio de 2022): 2181. http://dx.doi.org/10.3390/foods11152181.
Texto completoEspinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar y Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems". Foods 10, n.º 1 (8 de enero de 2021): 118. http://dx.doi.org/10.3390/foods10010118.
Texto completoEspinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar y Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems". Foods 10, n.º 1 (8 de enero de 2021): 118. http://dx.doi.org/10.3390/foods10010118.
Texto completoGasparre, Nicola, Marco van den Berg, Filip Oosterlinck y Arjen Sein. "High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement". Molecules 27, n.º 18 (9 de septiembre de 2022): 5855. http://dx.doi.org/10.3390/molecules27185855.
Texto completoRibeiro, Miguel, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho y Gilberto Igrejas. "Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease". Antioxidants 9, n.º 6 (29 de mayo de 2020): 463. http://dx.doi.org/10.3390/antiox9060463.
Texto completoSánchez-León, Susana, María José Giménez, Isabel Comino, Carolina Sousa, Miguel Ángel López Casado, María Isabel Torres y Francisco Barro. "Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition". Nutrients 11, n.º 12 (3 de diciembre de 2019): 2933. http://dx.doi.org/10.3390/nu11122933.
Texto completoFernández-Pérez, Silvia, Jenifer Pérez-Andrés, Sergio Gutiérrez, Nicolás Navasa, Honorina Martínez-Blanco, Miguel Ángel Ferrero, Santiago Vivas et al. "The Human Digestive Tract Is Capable of Degrading Gluten from Birth". International Journal of Molecular Sciences 21, n.º 20 (18 de octubre de 2020): 7696. http://dx.doi.org/10.3390/ijms21207696.
Texto completoMuslimov, N. Zh, A. B. Abuova y A. I. Kabylda. "Characteristics of the amino acid composition of flour types for gluten-free pasta production". Journal of Almaty Technological University, n.º 3 (25 de septiembre de 2022): 64–73. http://dx.doi.org/10.48184/2304-568x-2022-3-64-73.
Texto completoTorbica, Aleksandra M., Jasna S. Mastilović, Milica M. Pojić y Žarko S. Kevrešan. "Effects of Wheat Bug (Eurygasterspp. andAeliaspp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition". Scientific World Journal 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/148025.
Texto completoLeisle, D., M. I. Kovacs y N. Howes. "Inheritance and linkage relationships of gliadin proteins and glume color in durum wheat". Canadian Journal of Genetics and Cytology 27, n.º 6 (1 de diciembre de 1985): 716–21. http://dx.doi.org/10.1139/g85-107.
Texto completoPătraşcu, Livia, Iuliana Banu, Ina Vasilean y Iuliana Aprodu. "Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour". Food Science and Technology International 23, n.º 2 (24 de septiembre de 2016): 142–55. http://dx.doi.org/10.1177/1082013216665722.
Texto completoUri, Csilla, Árpád Tóth, Péter Sipos, Mária Borbélyné Varga y Zoltán Győri. "The composition of gluten proteins and their effect on the rheological properties of gluten". Acta Agraria Debreceniensis, n.º 23 (23 de mayo de 2006): 124–29. http://dx.doi.org/10.34101/actaagrar/23/3215.
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